Sunflower Bread & Honey Butter

Sunflower Bread

Ingredients

1/2 cup raw unsalted sunflower seeds
5 cups unbleached white bread flour
1/4 cup bulgar wheat, coarsely ground, soaked in 1/4 cup water for 10 minutes
1/2 cup barley flakes
2 cups warm water
2 tablespoons sugar
2 tablespoons honey
3 tablespoons shortening
2 teaspoons salt
1/8 teaspoon tumeric
1/8 teaspoon paprika
1 package dry yeast

Directions

Start by mixing 1/8 cup of water with the bulgar wheat in a cup. As long as it soaks for maybe 5 minutes before you add it to the mix, it won’t be crunchy in the final product. Mix 2 cups flour, and all the rest of the dry ingredients including the yeast. Then mix in the shortening, honey, bulgar wheat, and water until a batter is formed. Mix in the rest of the flour, 1 cup at a time. It should form a ball and be only slightly tacky. Knead for 10 minutes.

Form a ball, place into a buttered bowl, roll around in the bowl until coated with the butter (actually I spray Pam in), cover, and let rise until doubled in size. Punch down, and depending on the size of the loaf pans, form into 2
large or 3 smaller loaves. Let rise uncovered until doubled in size again.

Bake at 300F for 45 minutes until it sounds hollow when tapped. Serve with Honey Butter recipe follows:

Honey Butter  
Ingredients

3/4 cup butter, room temperature
1/4 cup honey

Directions

Allow butter to soften slightly at room temperature. Using and electric mixer, whip butter and honey together in a bowl until well mixed.